Remove the kernels from the ears of corn. Toss with your tomatoes, minced shallot, minced basil, and 1 tablespoon of olive oil. Taste and season with salt, pepper, and a bit more olive oil, if desired. Allow to sit for 15 minutes or so, for the flavors to come together. Can be stored in an airtight container in the fridge for up two 2 days.

Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/08/15/simple-summer-corn-salad/